Shaahi Jhinga Masaledaar

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Hogada Ta Hak Ya Bum, Best Sesame and Egg Fry, Easy चिकन करी हिंदी में

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4

Ingredients

  • Prawn - 500 g
  • Oil
  • Mustard Seeds - 1/2 tsp
  • Jeera - 1/2 tsp
  • Tejpatta (Bay leaves) - 2
  • Dried red chilli- 2
  • salt - to taste
  • Sugar - 1 tsp
  • Dhania patta - 1 bunch (chopped finely)
  • Desi ghee- 1 tbsp
  • Warm water - 1/2 cup
  • Garam masala:
  • Cloves- 4
  • Small elaichi - 2
  • Daalchini (cinnamon) - 1 inch
  • Tomato - 1 medium size (chopped or pureed)
  • Ginger Garlic paste - 1 heaped tbsp
  • Grated Coconut - 1 tbsp
  • Cashewnut - 10
  • To make special paste:
  • Mustard Seed - 1 tbsp
  • Posta daana (poppy seeds) - 1 tbsp
  • Cashewnut - 15
  • Almond - 10
  • Powdered masala:
  • Haldi powder- 2tsp
  • Jeera powder- 2 tsp
  • Dhania powder- 2 tsp
  • Red Chilli powder- 2tsp
  • Garam Masala powder - 1 tsp
  • Tandoori masala powder - 1 tsp (optional)

How to Make Shaahi Jhinga Masaledaar

  • Clean the prawns well. Cut a small slit on the side and marinade the prawns in half of the powdered masalas (except garam masala and tandoori masala) and salt for 2 hours.
  • Heat oil in the non-stick frying pan.
  • Fry the cashewnut till light brown. Drain and keep aside.
  • Drain excess water from the marinated prawn and fry for 5 minutes. Transfer prawns to a dry vessel.
  • Put jeera, mustard seeds, tejpatta, dried red chilli and garam masala in the hot oil.
  • When the jeera begins to splutter, add onion.
  • Fry for 2 minutes, then add ginger garlic paste and all the remaining powdered masalas. Saute for 3 minutes.
  • Add the tomato, special paste, coconut, and sugar.
  • Add salt and saute everything for 5 minutes on slow flame.
  • Add the fried prawns and water.
  • Cook on slow flame covered for 3 minutes.
  • Garnish with fried cashewnut and some dhania patta.
  • Serve warm with rice or garam chapattis.